Fettuccine Alfredo
Fettuccine Alfredo in its original Roman form is just butter, aged Parmigiano Reggiano and pasta, with no cream anywhere. Alfredo Di Lelio first served it in 1914 under the name fettuccine al triplo burro. The trick is whisking the butter and cheese into a thick paste, then loosening it with starchy pasta water while you toss, so the sauce coats each broad noodle in a glossy, even layer.
Instructions
Whisk the softened butter and the grated Parmigiano Reggiano together in a bowl until the mixture is creamy. It should stay thick, closer to a paste than a pourable sauce.
Bring a large pot of water to a boil and cook the fettuccine until al dente, meaning tender but still with a little bite at the center.
Drain the noodles, saving about ½ cup of the cooking water. The starch in that water is what helps the butter and cheese turn into a sauce.
Return the noodles to the warm pot and add the butter and cheese mixture. Toss and turn the noodles vigorously, adding splashes of the reserved water as you go, until the pasta looks glossy and the sauce is smooth.
Season with salt to taste and serve right away, before the sauce has a chance to tighten up.
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